Studded with almonds and oozing with fresh berries, Blackberry Upside-Down Cake is a delicious summer twist on the popular pineapple dessert!
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Welcome back to our Summer Guest Post Series, where every Friday this summer, a different talented food blogger stopped by to share a mouthwatering recipe!
Can you believe it? Summer is coming to an end and today marks the last week of our Summer Guest Post Series! We’re closing out the series with a bang thanks to a visit from Karyn of Pint Sized Baker! Karyn shares glorious baked treats over on her site, from cookies, brownies, cupcakes, and cake, to cake pops, pies, smoothies, frozen treats, and more!
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Hi everyone! I’m Karyn from Pint Sized Baker. I made y’all an amazing Blackberry Upside-Down Cake to enjoy. This is a quick and easy dessert for any day of the week. The entire family will enjoy this dessert and it’s the perfect treat for guests.
Thanks so much for having me over to take care of your blog, Samantha! I hope that you enjoyed your vacation and time away in Germany.
And I hope that you all make this dessert before the end of summer and stop by Pint Sized Baker for a few more end-of-summer desserts!
Blackberry Upside-Down Cake Recipe
Blackberry Upside-Down Cake
Ingredients
- 1/4 cup butter
- 1 cup + 2 tablespoons sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 2/3 cup sliced almonds
- 1/4 cup butter, melted
- 3/4 cup light brown sugar, divided
- 1 pint fresh blackberries
Instructions
- Preheat your oven to 350°F and spray a 10-inch skillet with nonstick spray with flour.
- Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually add in 1/3 of the cake flour, baking powder, and salt with 1/2 of the buttermilk. Mix and add 1/3 of the flour and remaining buttermilk, mix and then add the remaining flour until just combined. Stir in the almonds by hand.
- Pour the melted butter into the skillet and stir in the brown sugar. Add the blackberries and pour the batter over the blackberries.
- Bake for 40 to 45 minutes and test doneness with a toothpick. Let cool in the skillet for 30 minutes, then invert it onto a plate and let cool completely. Slice and serve.
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Thanks again for sharing your beautiful cake with us today, Karyn! Pineapple Upside-Down Cake is one of my favorite desserts, so I LOVE trying different variations and can’t wait to make yours!
Becky deVries-Wong says
Does it have to be an iron skillet or could you use a pie plate?????? I don’t own an iron skillet and this looks delicious!
Samantha at Five Heart Home says
Hi Becky! I don’t see why this recipe wouldn’t work just fine in a pie plate. I’ve made upside-down cakes in all sorts of different pans and the vessel never seems to make a difference. Good luck if you decide to try it! 🙂
The Gifted Gabber says
What a spectacular-looking dessert! Pinning and sharing! — Amy
Samantha at Five Heart Home says
Thanks so much, Amy! I hope you enjoy and I appreciate the pin… 🙂
Stacy Fletcher says
Just curious I was going to make a peach & rhubarb UPSIDE DOWN cake.. have you used other kinds of fruit with the cake recipe…like w/ vanilla extract & different fruits but same everything else?
I think I am going to give it a go with my fresh peaches and rhubarb I need to use up Tonite.. I will let you know results..thank you for sharing your recipe!
June says
Easy to make, great flavor but the cake was a little bit more denser than I thought it would be.